Repository logo
 
Publication

Valorization of apple by-products into flour: nutritional and chemical characterization and evaluation of bioactive properties

2022Conference object Open access
Simple item page
dc.contributor.authorAichouche, Chaimaa
dc.contributor.authorPereira, Eliana
dc.contributor.authorPinela, José
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorAbreu, Rui M.V.
dc.contributor.authorNoui, Abdallah
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorCaleja, Cristina
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-07-14T11:18:24Z
dc.date.available2022-07-14T11:18:24Z
dc.date.issued2022
dc.description.abstractThe study of fruit and vegetable by-products has aroused great interest, not only in the agri-food industry, for sustainability and economic reasons, but also among the scientific community, which has been highlighting these underutilized and cheap materials as renewable sources of bioactive molecules, including phenolic compounds [1]. In this perspective, the present work aimed to characterize the nutritional and chemical composition of apple by-product flour, as well as to evaluate its bioactive properties in order to assess its potential application in the food industry. The centesimal composition (protein, ash, fat, and carbohydrate contents and energy value) was evaluated following official methodologies (AOAC) and the chemical profile (free sugars and fatty acids) was determined by different chromatographic techniques. The antioxidant activity was evaluated through two in vitro assays: the thiobarbituric acid reactive substances (TBARS) formation inhibition assay and the oxidative hemolysis inhibition assay (OxHLIA). The cytotoxic activity was tested in tumor and non-tumor cell lines by the sulforhodamine B method, and the anti inflammatory potential was evaluated via NO production inhibition by lipopolysaccharide-activated RAW 264.7 macrophages. Finally, the antimicrobial capacity against sixteen strains of Gram-negative and Gram positive bacteria and against two fungal strains was evaluated through a microdilution method. The characterized apple by-product contained 84.2 ± 0.1 g/100 g of water. In terms of dry weight, carbohydrates (14.22 ± 0.05 g/100 g) were the macronutrients presented in higher amounts, followed by ash (1.34 ± 0.05 g/100 g). The fat concentration was considerably low. Regarding the sugar profile, two monosaccharides (glucose and fructose) and one disaccharide (sucrose) were detected in the flour sample, and fructose was the main one. Considering the fatty acid profile, fourteen compounds were identified, with oleic (C18:1n9), linoleic (C18:2n6) and palmitic (C16:0) acids in the highest percentage (38.8 ± 0.1%, 27 ± 1% and 19 ± 1%, respectively). Regarding the bioactive potential, the apple by-product flour, despite showing cytotoxic potential for only one of the tested cell lines, revealed favorable antioxidant and antimicrobial activities. Based on the results obtained, it can be concluded that apple by-product flour has potential for application in the food industry, namely as an alternative ingredient for food products for celiac people. The valorization of this by-product also contributes to the circular economy and environmental issues.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020), the contract of L. Barros through the institutional scientific employment program contract, the contracts of J. Pinela (CEECIND/01011/2018) and S.A. Heleno (CEECIND/03040/2017) through the individual scientific employment program-contract. Conducted under the project “BIOMA – Bioeconomy integrated solutions for the mobilization of the Agro-food market” (POCI-01-0247-FEDER-046112), by “BIOMA” Consortium, and financed by European Regional Development Fund (ERDF), through the Incentive System to Research and Technological development, within the Portugal2020 Competitiveness and Internationalization Operational Programpt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAichouche, Chaima; Pereira, Eliana; Pinela, José; Heleno, Sandrina A.; Abreu, Rui M.V.; Noui, Abdellah; Ferreira, Isabel C.F.R.; Caleja, Cristina; Barros, Lillian (2022). Valorization of apple by-products into flour: nutritional and chemical characterization and evaluation of bioactive properties. In Trends in grain-based foods: Book of abstracts. Bragançapt_PT
dc.identifier.isbn978-972-745-299-6
dc.identifier.urihttp://hdl.handle.net/10198/25650
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Poitécnico de Bragançapt_PT
dc.relationPOCI-01-0247-FEDER-046112pt_PT
dc.relationMountain Research Center
dc.relationNot Available
dc.relationNot Available
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectApple by-productspt_PT
dc.subjectFlourpt_PT
dc.titleValorization of apple by-products into flour: nutritional and chemical characterization and evaluation of bioactive propertiespt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleNot Available
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F01011%2F2018%2FCP1578%2FCT0002/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2017/CEECIND%2F03040%2F2017%2FCP1403%2FCT0001/PT
oaire.citation.conferencePlaceBragançapt_PT
oaire.citation.endPage102pt_PT
oaire.citation.startPage102pt_PT
oaire.citation.titleTrends in grain-based foods: Book of abstractspt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2018
oaire.fundingStreamCEEC IND 2017
person.familyNamePereira
person.familyNamePinela
person.familyNameHeleno
person.familyNameAbreu
person.familyNameFerreira
person.familyNameCaleja
person.familyNameBarros
person.givenNameEliana
person.givenNameJosé
person.givenNameSandrina A.
person.givenNameRui M.V.
person.givenNameIsabel C.F.R.
person.givenNameCristina
person.givenNameLillian
person.identifier144781
person.identifier469085
person.identifier.ciencia-idBE17-462D-9A75
person.identifier.ciencia-id771C-2B43-B108
person.identifier.ciencia-id8B18-3095-6FC9
person.identifier.ciencia-id0F19-0DE2-12A2
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-idE218-8DD3-4959
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0003-2854-6745
person.identifier.orcid0000-0001-7523-1637
person.identifier.orcid0000-0001-7224-1098
person.identifier.orcid0000-0002-7745-8015
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-5769-8484
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridQ-8017-2018
person.identifier.ridB-4466-2014
person.identifier.ridL-5951-2014
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id55938912300
person.identifier.scopus-author-id54392272800
person.identifier.scopus-author-id30067731800
person.identifier.scopus-author-id7003290613
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id36514202500
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublicationdda60cdc-0a2a-4c10-863e-eaef1e6f1fb9
relation.isAuthorOfPublication706cd9ff-065b-4c98-98a7-5c0a9e45adc4
relation.isAuthorOfPublicatione89b5bf5-d315-49b6-871e-fa8eb6030676
relation.isAuthorOfPublicationcadb03a4-5e60-4745-b35f-fc3a97c071bc
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication5ef2706d-073c-4c23-9e45-498ac244118c
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication.latestForDiscoverybd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublicationec142c57-5163-4512-9a14-7319866da393
relation.isProjectOfPublication835af591-64e1-48c8-acb3-70fe22ca0279
relation.isProjectOfPublication.latestForDiscovery29718e93-4989-42bb-bcbc-4daff3870b25

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
CPIn28.pdf
Size:
502.26 KB
Format:
Adobe Portable Document Format
Download

Collections

CIMO - Resumos em Proceedings Não Indexados à WoS/Scopus